Pistachio & Rosewater Mini Scones

Delicate and fragrant, with a little nutty goodness to add to your morning or teatime. (If you don’t have a mini scone pan, you can cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together. If you pop them in the freezer for 30 minute before baking, they’ll hold shape better.)

2 3/4 cups flour

1/3 cup sugar

1/2 teaspoon salt

1 tablespoon baking powder

1/2 cup cold butter

1/2 c. chopped pistachios

1/2 c. dried edible rose petals

2 large eggs

1 T rosewater

1 teaspoon vanilla

1/2 t. lime zest

1/2 cup milk

Glaze:

3 1/2 c. powdered sugar

6 T water

1 T lime juice (or substitute water for a plain sugar glaze)

1. Preheat oven to 375F. Spray mini scone pan with Baker’s Joy (or butter and flour pan, which will be kind of a pain).

2. Mix dry ingredients in a large bowl. Chop butter in small pieces and cut into flour with a pastry cutter (or with your fingers) until mixture resembles coarse meal. (It’s fine to have small lumps.) Stir in pistachios and rose petals.